Greek-Style Shrimp Salad
This salad is so good that I literally, just got back to my desk with a bowl of it. I started writing this post and immediately my brain yelled at my stomach to get to the fridge stat. Good thing this is digital, because if it wasn't , there would be stains all over the paper.
Oh, by the way, this is me, Lisa. Stacey is in Napa this week being the maid of honor in her best friend's wedding. Mmm, back to shrimp salad, the salad I want to marry. Now, don't get me wrong, I'm all about a good, classic mayo-based shrimp salad on a summer day, but I wanted something different and more importantly something I could eat with abandon as this 12 week fitness program I'm on has kicked my appetite into high gear. Plus, I'm required to eat at least every three hours so I'm just making sure I put 100 percent into this.
When I'm on a quest for fresh flavor without a lot of fat, I invariably turn to Greek food. It's clean, fresh and big on bold flavors. I found this recipe in Cat Cora's book "Cat Cora's Kitchen". Aside from a few little changes (I've noted them in the recipe), it's straight out of the book. This only took 10 minutes to put together from the time the shrimp went into the boiling water to my first (big) bite.
Garithosalata me Kappari - Shrimp and Caper Salad
2 lbs medium shrimp, cleaned and deveined
2 garlic cloves
3 tablespoons fresh lemon juice
1 teaspoon red pepper flakes (I forgot to put these in. Still delicious and probably more kid-friendly)
2 scallions, white & tender green parts, finely chopped
1 cup red onions, finely chopped
2 tablespoons capers, drained
1 celery stalk, finely chopped
30 cherry tomatoes, halved
2 teaspoons fresh oregano, finely chopped (I used fresh marjoram as I like the more perfumey flavor to the sometimes bitter flavor of fresh oregano)
3 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
ground pepper, to taste
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar (I used another tablespoon of this AND another tablespoon of the lemon juice. I like my salads juicy!)
2 teaspoons Italian parsley, finely chopped
Bring 2 quarts water to boil in 3 qt pan. Add 1 tsp salt. Drop shrimp in and cook till just pink. Drain and rinse briefly with cold water.
Mix lemon juice, garlic and red pepper flakes in large bowl and add hot shrimp to this mixture. Set aside to marinate for 10 minutes.
Meanwhile, make the dressing by whisking together all dressing ingredients, except parsley.
Mix shrimp with remaining salad ingredients.
Pour dressing over shrimp and sprinkle parsley over salad. Mix well.
Twitter & Facebook
Watermelon buses. If you see a school bus in the middle of a field somewhere, chances are its a watermelon crop. t.co/5syjKO1EfN